505 S Tower Ave
Centralia, WA 98531
Monday - Sunday
6:00 am to 10:00 pm
| Ingredients |
|---|
| 8 crepes (8 in. diameter) |
| 2 small wheels (8 oz. each) Wisconsin Brie cheese, sliced into 1/2 in. wedges |
| 1 lb. fresh asparagus |
| 2 Tbsp. butter, divided |
| 1 lb. sliced wild mushrooms: mixture of crimini, shiitake and portobello |
| 1 medium sweet onion, coarsely chopped |
| 1 Tbsp. coarsely chopped fresh garlic |
| 1 can (14 1/2 oz.) chicken broth |
| 1/2 tsp. coarse ground pepper |
| 1/4 tsp. salt |
| 1/2 c. chopped fresh Italian parsley |
| 1 Tbsp. snipped fresh tarragon |
1. Fold crepe into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375° F for 10 to 15 min. or until cheese is melted.
2. Meanwhile, steam asparagus. In skillet, melt 1 Tbsp. butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 min. Add chicken broth, pepper and salt. Cook for 10 to 15 min. to develop flavors. Whisk in remaining 1 Tbsp. butter, parsley and tarragon.
3. To serve, place 2 crepes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crepes.